1 hour 30 minutes
- 1 tbsp rapeseed or olive oil
- 1 large onion, sliced
- I large carrot
- I leek
- 4 garlic cloves, chopped
- Leaves from 2 sprigs of rosemary or half a tablespoon of dried rosemary.
- 200g red lentils, well rinsed
- 500ml chicken or veg stock
- 8 skin-on, bone-in, free-range chicken thighs, or 1 medium chicken (about 1.75kg/4lb), jointed into 6-8 pieces
- Sea salt and freshly ground black pepper
- Flat-leaf parsley, chopped, to finish
- Preheat the oven to 180C/350F/gas 4.
- In a flameproof casserole dish, or other oven proof dish, soften the onion in the oil, on a medium/low heat, stirring all the time. Add the chopped leek and carrot.
- Add the garlic, rosemary, and some salt and pepper. (Remember there is salt in the stock so don’t put too much in to begin with). Cook gently for 5 minutes.
- Stir in the lentils and stock.
- Season thighs and place them bone down in the dish. Bring to a simmer.
- Put in the oven, uncovered, for 1 hour. If the liquid is evaporating too much, cover the casserole with a lid or foil.
- After an hour check that the chicken is cooked and that the lentils are soft. If not, return to the oven for another 10 – 15 minutes.
- Add more seasoning if required, and sprinkle with flat leaved or curly parsley.
- Serve with a green vegetable in season.